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Sunday, January 29, 2012

Spicy chicken burritos

So from my previous post I had a lot of left over chicken, and I just couldn't let that go to waste so here is what you will need for about 6 burritos...

1 Chicken breast
1/2 cup tomato sauce
1/2 cup salsa Verde
1/2 medium onion diced
1 Serrano Chile diced
1 teaspoon salt
1 teaspoon pepper

For the salsa:
you can use store bought or you can make it like I did.
Get a small can or tomatillos from the grocery store & throw them in the blender ( or you can buy about 4 fresh tomatillos peel and wash them. Boil them until soft then add them to the blender, add 2 cloves garlic, 1/2 tsp pepper, 1/2 tsp chicken bouillon, 3-4 Serrano Chile's. (add the Chile's 1 at a time to your liking. we like it kind of spicy so we use about 3-4) and blend.

In a large pan add about 1 tablespoon of oil and fry the onions and Serrano Chile together until the onions are soft

Now add in your left over chicken breast and season with salt and pepper

Cook together on high heat for 2 minutes then add in your tomato sauce and salsa verde

mix well and cook together for 1 minute then your done! Now heat up a flour tortilla on the stove or in the microwave ( I used the microwave because its just that much faster)
if you use the microwave, I find it best to wrap the tortilla in a paper towel before microwaving

Now add the chicken closer to one side of the tortilla, add some of the Mexican cheese blend we used for the Buffalo Chicken Dip, and some avocado slices and fold the bottom portion of the tortilla in like so

Then fold the tortilla up and over tightly and continue rolling until you cant anymore =)

Then your ready to eat!

Buffalo Chicken Dip

In spirit of the super bowl coming up, I decided that I would share a dip that you and all your guest will love! Or if your attending a super bowl party and need to bring something but cant decide on bringing wings or a dip; Do both! Buffalo chicken dip !

Here is what you will need...

Whole Rotisserie chicken
12 oz Franks red hot wing sauce
16 oz cream cheese
8 oz Shredded Mexican cheese blend
12 oz ranch dressing
1 bag of Tostitos scoops

In a medium sized baking pan, spread the cream cheese covering the entire pan.

Then shred one breast from the rotisserie chicken and layer over the cream cheese

You can always add more or less, but as you can see I love to use a lot of chicken!

Now in a 2 cup measuring cup, fill with Franks red hot wing sauce to the 1 cup mark

Then fill the remainder of the way (to the 2 cup mark) with ranch dressing

Then mix well so that the ranch and wing sauce is well blended

Now that the sauce mixture is done, pour it over the chicken

If its not completely covered like the picture above this, add the the remainder of the wing sauce (because the whole bottle is about 1 1/4 cups and we only used 1 cup) which is 1/4 cup with 1/4 cup of ranch and mix just like we did earlier. Then pour over the sauceless spots until the chicken is completely covered.

Cover pan with foil and bake at 400 degrees Fahrenheit for about 30 minutes

Then once that is all baked up, sprinkle the Mexican cheese blend to coat the entire pan, then bake an additional 5 minutes uncovered.

5 minutes later....

Then serve and scoop!

Wednesday, January 25, 2012

Chicken tortilla soup

So this recipe is one that I had to play around with to get the right flavor I was looking for. Now that I have perfected it I'm ready to share! I let a friend try this when I brought some for lunch and she said that I basically ruined El toritos tortilla soup for here because my version is her new favorite.

Here is what you will need...

-2-3 chicken breasts
-3 zucchini's 1/2 inch pieces
-1/2 cup frozen corn
-1 jalapeƱo minced
-1 diced onion
-28 oz diced tomatoes
-5 cloves minced garlic
-1/2 cup cilantro roughly chopped
-8 teaspoons chicken bouillon
-8 cups water
-Monterrey jack cheese
-3 limes
-1 tablespoon California chili powder (you can fine this for less than a dollar in your local grocery store in the Hispanic isle)
-1/8 teaspoon pepper

OOPS! I almost forgot....

In your pan add about 3 tablespoons of canola oil, season your chicken with the pepper and brown your chicken until done.

I cut my chicken into 2 inch pieces. Once finished set them on a plate lined with a paper towel. We will get back to the chicken later.

Now in a large pot add the oil that you used from the chicken into it, add the onion, garlic, minced jalapenos and cook until the onions get soft. At is time add in you chili powder, chicken bouillon. Cook for about another minute.
I know it shows that you add the Jalapeno after the tomatoes, but the reason why I did that is because I almost forgot to add them in there! Good thing i remembered.

Now add in your can of tomatoes. Cook together for another 2-3 minutes and add in your water.

this is me adding in the water =]

Bring to a boil and once it's boiling add in your diced zucchini, corn and cilantro

We are getting ready to add in our lime juice, so here is a tip. I like to roll my lime around on the counter to break the capsules inside the lime that hold the juice. I think it makes for a juicier lime, and it makes it that much easier to get the juice out.

Re introduce your chicken and add the juice of one whole lime into your soup. Let boil for ten minutes so all the flavors can combine.

Serve with avocado pieces, the CHEESE, tortilla chips (I crush them in my hand) and a garnish of lime.


By the way I wanted to share my new and adorable measuring cups and measuring spoons. You will be seeing a lot of them =] I bought them from the world trade market in Temecula, CA when I went to visit my fiances cousins this past weekend. Cute right??

Tuesday, January 24, 2012

Ground beef tostadas

This a dish my mom makes. It is so simple, yummy and quick. I'd guesstimate about fifteen minutes tops to make! I wasn't planning on posting this until I started making it. So the pictures are individually of what you will need to purchase to make this.

Here is what you will need...

1 1/2 lbs ground beef, 1/2 cup shredded lettuce, 1 tomato diced, sour cream, 2 8oz cans of pinto beans, 1 avocado sliced, your favorite salsa, shredded cheddar cheese or Monterrey jack,tostada shells, 1/4 teaspoon pepper, 1/2 tablespoon Lawry's seasoning salt, 1/8 garlic salt.

In a large pan, fry the ground beef until browned and fully cooked. Once the ground beef is done add the cans of beans with its liquid.

 Then what I like to do is add 1/2 can of water to thin out the beef and beans. Let the beans cook for about 5-10 minutes or until softened, then mash Add Lawry's seasoning salt, pepper, and mix.

 If the beans and meat are too thick add 1/2 can of water or 4oz at a time until it is to the consistency that you like. I added 1/2 a can. But remember if you add more than 1/2 can season to taste, because the water will reduce the amount of flavor.

Get your tostada shell, cover it with the mixture, then layer on the cheese, then the lettuce, then tomatoes, then sour cream & salsa. I like to add olives to my tostada as well but I didn't have any on hand at the time.

And your done! It was really easy right?